Rice With Veggies Casserole!

Some days I really struggle to come up with something new that everyone will be happy with. Not because I am out of ideas, but because I just don’t have a lot of time or I want to make it ahead so we can reheat it later and not have a lot of work or just because I want to make everyone happy that night! Today was one of those days. I thought long and hard about this dish and I am still thinking it through so I decided I better sit down and write it out. Sometimes seeing it on the screen helps me really create the recipe. I don’t know how the rest of food bloggers and recipe writers do it, but I usually write up the recipe, print it out and follow it while I create it, then make adjustments a long the way. I guess that is the way I have always cooked, just wing it really. But now, writting it down it gives me more of a process and allows me to recreate the dishes we love again.

Serves 8

Prep Time: 30 minutes Cook Time: 45 minutes

Ingredients:

1 cup whole grain rice

2 cups chicken or vegetable broth

1 small zucchini, cut into small cubes

1 onion, julienned

2 cloves garlic, minced

1 bell pepper, diced

1 cup corn

1 cup black beans, drained and rinsed

1 tomato, diced

2 cups shredded pepper jack cheese, divided

1 tsp. Cilantro

Salt and pepper to taste

Preheat oven to 350° F

In large sauce pan, place rice and broth. Cook according to directions on rice, undercooking by 5 minutes. Stir in the zucchini, onion, garlic, bell pepper, corn and black beans.